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Ingredients
- 3/4 lb bulk hot Italian sausage
- 3/4 lb lean ground beef
- 1 small onion, chopped
- 2 cans cream of celery soup, undiluted
- 2 cups frozen cut green beans, thawed
- 1 can whole kernel corn, drained
- 2 cups shredded Colby-Monterey Jack cheese, divided
- 1/2 cup 2% milk
- 1 tsp garlic powder
- 1/4 tsp seasoned salt
- 1/4 to 1/2 tsp cayenne pepper
- 1 pkg frozen Tater Tots
Details
Servings 6
Preparation time 25mins
Cooking time 80mins
Preparation
Step 1
In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Add the soup, beans, corn, 1 cup cheese, milk, garlic powder, seasoned salt and cayenne. Transfer to 2 greased 11x7 baking dishes. Top with Tater Tots; sprinkle with remaining cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350F for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
To Use Frozen Casserole:
Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350F for 50 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
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